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Saturday, 21 July 2012

HAM CHIM PENG 咸煎饼 / CHINESE 5-SPICE DOUGHNUTS

We can easily get this Ham Chim Peng 咸煎饼 at the wet market or at the road side food stalls.  Once in a while I will buy this or the You Tiau but my mum will always nag and forbids us to buy it previously.  She will keep remind us that the big wok with full of 'black oil' frying the doughnuts; and too unhealthy!

So to stop my craving for his Ham Chim Peng, I have to make this at home.  I have a few cookbooks with this Ham Chim Peng recipes and after some comparison to which one should I use, I decided to use Agnes Chang's recipe!



HAM CHIM PENG 咸煎饼 / CHINESE 5-SPICE DOUGHNUTS
Recipe from Agnes Chang Hawkers’ Delights

Ingredients A:
360g high protein flour (bread flour)
120g caster sugar
1 tsp bicarbonate soda
½ tsp alkaline water
250ml water

Ingredients B: (prepare this two days ahead)  ~ I did this just for 1 day only
90g flour
90ml water
2 tsp vinegar

Ingredients C:
½ tsp yeast
1 tsp sugar
1 tbsp flour
2 tbsp water

Fillings
½ tsp five-spice powder
½ tsp nam yee (fermented red beancurd)
½ tsp oil

Some white sesame seeds
Oil for deep frying

Method
1.  Mix ingredients B two days ahead.  

2.  Mix ingredients C and leave for 15 minutes.

3.  Mix ingredients A, B and C together.  Knead well.  Leave for 1-2 hours until double
      in bulk.

4.  Roll out the dough in rectangle shape. (You have to use your hand, dust with flour 
     to shape it as it is too sticky to use your rolling pin!). 

5.  Brush all over the five-spice mixture on the dough and roll up like swiss roll.
     (As you rolling it up, use the scrapper helping to fold and roll).
     Cut into slices, about 1/4" thick.  Shape each slice a little with your hands and flatten 
     a little.  Brush some water on top and sprinkle white sesame seeds on the surface. 

6.  Heat oil and deep fry till golden brown.  (While frying, keep turning/flipping the doughnut
      to get the puffiness result).


I did some search and notice that one of my favourite food bloggers, Sonia of NasiLemakLover using this same recipe too.  Hop on to her blog if you wish to view clearly on the method .







Next I would want to make the one with the glutinous rice filling in it.




9 comments:

  1. Wow, I've never thought of making this at home and you always amazes me. I crave for Chinese traditional treat all the time and hardly can get authentic ones in the States! So good I can now make them at home. :) Thanks for sharing the recipe.

    ReplyDelete
    Replies
    1. Hi Amy,
      Thanks for your lovely comment. I never thought I would make this at home too. It is good feeling to make home cooked dishes! :-)

      Delete
  2. Hi Mel, your HCP look so tempting. Very well done.
    I use this Agnes Chang recipe too, turn out very good. But I use my bread machine to knead the dough.

    Have a nice day, regards.

    ReplyDelete
    Replies
    1. Hello Amelia,
      You are lucky to have a bread machine. I knead until my hands so sore.... hee...hee... but in the end, everyone at home enjoyed this HCP!!

      Delete
  3. These look incredibly flavorful! I feel like I can taste them through my screen :)

    ReplyDelete
    Replies
    1. Hi Jen,
      These snacks goes well together with a cup of black coffee!

      Delete
  4. Oh, thanks for the mentioned. I love HCP with kopi, and my favourite actually is with glutinous rice , hehehe ..

    ReplyDelete
    Replies
    1. Hi Sonia,
      HCP is so easy to make and it was my first attempt. But my favourite is the glutinuous rice filling.

      Delete
  5. Wah your HCP looks very very good and crispy! I like it salty...haha...I must make this one day... your food always make me think of home!

    ReplyDelete